St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19
tract.-MIss JULIA BoDLEY, SIT Deca-
1tuf street, st. Paul.

Two cups of sugar, eggs, q of "a
cup boiling water, 219 cups flour, tea
spoons baking powder; beat the yolks
qf the eggs thin; add the sugar: when
we'll beaten together add the boiling
water, then the whites which have been
beaten to a stiff frOth, and lastly the
HOUR and baking powder; flavor with
lemon or vanilla.-MINNIE KINGSLEY,
2t2 East Grant street, Minneapolis.
FIVE eggs, ! coffee cup of pow
aered sugar; beat sugar and yelkS
OF eggs well together; beat whites to
SUN roth; then mix together and beat
10 minutes before adding cup of flour:
lake in quick oven.-MRs. THEODORE
VAN TAssEL, Saltwater, MINI.
One cup and One-half of sugar, A
eggs, 2 cups of flour, 2 teaspoon
fnls OF baking. powder, cup of boiling
hot water, little salt; stir eggs and
sugar together in a cream; also -four
and baking powder together; beat all
together, then add the water; flavor to
SUIT the taSte.-MRs. l.. j. OLIPHANT,
Red Lake Falls, MINI.
One cup of sugar, 6 eggs whites
and yelks beaten separately, l cup
flour, q teaspOonful baking powder;
flavor to suit; bake in deep pan.--
EDITH A. WAIT, $50 East Sixth street,
st. Paul, MINI.
CSSS, tHt weight Oh III
powdered sugar, the weight of four in
sifted flour, the rind and Juice of
lemon. Beat the yelks of eggs and the
sugar till very light, then add the grated
rlnd and next the whites beaten to a
still froth, next the lemon juice, and
lastly the flour, stirred lightly but
thoroughly; bake in two square pans
three-quarters of an hour in moderate
oyen:--MRs. E. III. HoLBRooK, Excel
sior, Mimi.
,0ne-fourth tea cup full of
cold water. poured on q of
a. pound of loaf sugar; boil I'M
til the water is dissolved; then
pour the hot solution on to z eggs Just
broken, leaving out three of the whites;
beat constantly for quarter of an hour
without stopping; then stir in Z ounces
OF well dried -four, and put in coolish
oven Immediately; flavor with lemon; it
will take about an hour to bake.-MRS.
G. DU CANE WILLIAMS. Perham. MINI.
With Chocolate Caramel FrOsting
For the cake: One and one
half cups pulveriZed sugar, the whites
of l eggs, cup of flour, teaspoon of
square tin, and when cool cover with
frosting prepared as follows: Take
cups OF sugar and cup of milk; boil
until it thickens.4 stirring it slowly;
when done set away until cold then
spread Oh cake; then cover this with
pieces of German chocolate dissolved in
warm water-MRS. l.. A. MALMo. st.
Peter, MINI.
Velvet Sponge-Two cups sugar, 6
eggs, leaving out the whites of 5. cup
boiling hot water, 81 cups flour, table
little, add the sugar and beat fifteen
minutes; add the 3 beaten whites and
the cup of boiling water just before the
flour; flavor with y teaspoon lemon eX-
tract and bake in layers and fill with the
following: One and one-half cups brown
sugar, p cup hot water, piece of butter
half size Of small egg cake Of Bakers
cllQa0late; let cook, on the stove in tin
dish. not in water; LET it Boif until it
will harden on the cake; put on hot
VENisTTA l. GARDNER, $50 Greenwood
avenue, ST. Paul.
White Whites of 6 eggs. L
cup OF -four, l cup of white sugar, l tea
spoonful of cream of tarter. Beat the
eggs to a froth, add the sugar, then
slowly add the flour, into which the
cream of tartar has been well sifted;
beat thoroughly and bake in square
pam. BY adding half cup of butter
and an extra half cup of flour to the
above, you will have delicious cake,
but not SO pure white as the sponge
eake-FLORENCE BARBER, 1917 IIenne-
pin avenue, Minneapolis.
One cup butter, cups sugar, 1
cup sweet milk, 3 cups flour, into
which sift thoroughly 2 teaspoons bak-
ing powder, and the whites of eggs
beaten to a fOam.-MRS. w. r. SIER-
BURNE, Rusk, Wis.
Whites of 5 eggs, IL cups sugar, =
cup,butter, q cup swe milk, tea
spoonfuls baking powder, 219 cups flour.
Nice for loaf Or layer cake.-MRS. j. A.
WILSON, Cannon Falls, MINI.
The whites of eggs, 2 cups
1seup of sweet milk, 2 teaspoons full of
baking powder.-MIsS KATE EDWARDS,
SOC South Sixth street. Minneapolis.
Gold-Two teacups sugar. Is teacup
butter stirred to cream, yelkS of eggs
well beaten, cup sweet milk, 3 teacups
flour in which mix teaspoons of bak-
ing powder: tiavcr with vanilla.
Silver-Two teacups white sugar and
Is cup butter stirred to a cream, cup
sweet milk,a3 teacups of flour, with 2
teaspoonfuls of baking powder sifted
whites of eggs; flavor with almond
and bake in moderate oven-MRs. NJ. d.
CIIIPLEY, st. Paul.
Custard-TwO eggs, cup sugar, =
cup milk, 1 heaping teaspoon baking
powder, enough flour for thin batter;
to be baked in layers.
sCustard For Filling-Half pint milk,
u cup sugar, l teaspoon corn starch,
dissolve in little milk, egg, butter size
of walnut, tlavoring; cook till it thick
ems; put between the lawyers.-MRs. S.
LAWRENCE. Sioux Falls, Oak.
California-Two cups of sugar, cup
milk, 2 eggs, 3 teaspoons baking pow
der; put in 3 cups sifted flour, favor
and add fruit This recipe makes two
cakes and is eXcellent.-N. l.. MURPHY,
corner Kent and Charles streets, ST.
Paul.
Lemon-One cup butter, 5 cups of
sugar. cup of milk, 5 cups of flour, 5
eggs. 2 teaspoons baking powder, the
juice and grated rine of 3 lemonS.-MRS.
ELLEN II. REYNOLDS, DEBORAH, 10.
Mix 2 cups of sugar with the yolks of
2 eggs, then add the whites, beatento
stiff froth, next add large tabI, spoon
butter then cup of milk, 2teaspoonfuls
baking powder in the flour; flavor with
lemon; bake in jelly tins. Filling: Two
oranges, lemon, CRATE the rindS add
the juice to l cup water, cup sugar,
tablespoon corn starch; boil till smooth;
cool before putting between cake
Mrs. E. A. BICKFORD. Hampton, Oak.
of sugar, l cup of -four, 3 table
spoons of cold water, l teaspoon
ful baking powder, bake in small
square pan about half an hour;
when cold, just before serving, whip 2
pints of cream stiff, sweeten to taste
and flavor with vanilla or brandy; cut
open cake and put between and on top.
Mrs. w. Ii. HART, 243 Summit ave-
nue.
One cup of sugar, 4 cup of
butter, creamed, 4 cup of milk,
whites of eggs, 2 cups of flour, beat all
well and bake in 2 sheets; when cold